Don’t throw away that sourdough discard! Turn your tangy, bubbly leftover starter into the softest, most flavorful homemade Sourdough Discard Tortillas you’ve ever tasted. This simple recipe is a fantastic way to reduce kitchen waste and elevate your tacos, wraps, and quesadillas. Once you try these, you’ll never go back to store-bought.
This recipe transforms a simple byproduct into a kitchen staple. We’ll walk you through everything, step-by-step, to ensure you get pliable, delicious tortillas every single time. They’re perfect for everything from quick lunches to elaborate dinners.
Why This Sourdough Discard Tortilla Recipe Works
This isn’t just another tortilla recipe; it’s your new go-to for several reasons. The sourdough discard isn’t just a binder; it’s a flavor powerhouse, adding a subtle, tangy depth that you won’t find in standard recipes. The long fermentation, even with discard, helps to create a more digestible and tender crumb.
We’ve also perfected the ratio of ingredients to guarantee a dough that is easy to handle, roll out, and cooks up beautifully soft and bubbly. Forget dry, cracking tortillas; these are built to be folded, rolled, and enjoyed.
Key Ingredients You’ll Need
The beauty of these Sourdough Discard Tortillas lies in their simplicity. You only need a few pantry staples to create something truly special.
Sourdough Discard: The Star Ingredient
This recipe is designed for unfed sourdough starter, or discard. It can be straight from the fridge. The discard adds a wonderful tangy flavor and contributes to the soft texture of the tortillas.
All-Purpose Flour
Good old all-purpose flour provides the perfect structure and softness. Its moderate protein content is ideal for creating a dough that is both strong enough to roll thin and tender enough to eat.
Fat: The Secret to Tenderness
Fat is crucial for a soft, pliable tortilla. We’re using melted butter for its flavor, but you could also use lard, bacon fat, or a neutral oil like avocado oil for equally great results.
Baking Powder
Just a touch of baking powder gives the tortillas a little lift, helping them puff up in the skillet and creating those delightful airy pockets.
How to Make Sourdough Discard Tortillas (Step-by-Step)
Follow these simple steps for perfect homemade tortillas. The process is straightforward and incredibly rewarding.
Step 1: Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent and seasoning are evenly distributed throughout the dough.
Step 2: Add Fat and Sourdough Discard
Pour the melted butter and sourdough discard into the dry ingredients. Use a fork or your fingertips to mix until the dough starts to look shaggy and crumbly.
Step 3: Add Hot Water and Mix
Pour in the hot water. Be careful, as it will be hot! Mix with a spatula or wooden spoon until a rough dough ball forms. The hot water helps to create a softer, more pliable dough.
Step 4: Knead and Rest
Turn the dough out onto a lightly floured surface. Knead for 3-5 minutes, until it becomes smooth and elastic. Place the dough back in the bowl, cover it with a damp cloth, and let it rest for at least 30 minutes. This resting period is crucial for relaxing the gluten, making the dough much easier to roll out.
Step 5: Divide and Roll
After resting, divide the dough into 8 equal pieces. Roll each piece into a smooth ball. Working with one ball at a time, use a rolling pin to roll it out on a lightly floured surface into a thin, 8-inch circle. Keep the other dough balls covered so they don’t dry out.
Step 6: Cook the Tortillas
Heat a dry cast-iron skillet or comal over medium-high heat. Once hot, place a rolled-out tortilla onto the skillet. Cook for about 45-60 seconds, until you see bubbles forming and the bottom has golden-brown spots. Flip and cook for another 30-45 seconds on the other side. Don’t overcook them, or they can become stiff.
As you take each tortilla off the skillet, stack it in a clean kitchen towel or a tortilla warmer. This traps the steam and keeps them wonderfully soft.
Pro Tips for Perfect Tortillas
- Don’t Skip the Rest: The 30-minute rest is non-negotiable. It relaxes the gluten, preventing your tortillas from shrinking back as you roll them.
- Roll Thin: For the softest, most pliable tortillas, roll the dough as thinly as you can without it tearing. An 8-inch round is a good target.
- Hot Skillet: A properly heated skillet is key. If it’s not hot enough, the tortillas will cook too slowly and become dry. If it’s too hot, they’ll burn before cooking through.
- Stack and Steam: As soon as a tortilla is cooked, place it in a tortilla warmer or wrap it in a clean kitchen towel. The trapped steam is essential for keeping them soft.
Filling and Serving Suggestions
These Sourdough Discard Tortillas are a blank canvas! Use them for your favorite tacos, wrap up a delicious Philly cheesesteak filling, or make simple and satisfying quesadillas. They are also fantastic for making breakfast wraps, like these tasty sausage and egg roll-ups. You can even use them as a base for a quick flatbread pizza or serve them alongside a hearty bowl of white chicken chili.
How to Store and Reheat
Storage: Once completely cool, store the tortillas in a zip-top bag or airtight container in the refrigerator for up to 5 days. Stacking them with small pieces of parchment paper can prevent sticking.
Reheating: The best way to reheat these tortillas is in a dry skillet over medium heat for about 15-20 seconds per side. You can also wrap a stack in a damp paper towel and microwave them for 20-30 seconds until warm and soft.
Frequently Asked Questions About Sourdough Discard Tortillas
Absolutely. You can substitute up to half of the all-purpose flour with whole wheat flour. You may need to add an extra tablespoon or two of water, as whole wheat flour is more absorbent.
Yes, you can use active starter, but it’s not necessary for this recipe. Discard works perfectly and provides excellent flavor. If you use active starter, you may get a little more puff, but the overall result will be very similar.
No, a tortilla press is not necessary. A simple rolling pin works perfectly for rolling the dough out to the right thinness. Just be sure to work on a lightly floured surface to prevent sticking.
To freeze, let the tortillas cool completely. Stack them with a small piece of parchment paper between each one to prevent sticking. Place the stack in a freezer-safe zip-top bag and freeze for up to 3 months. Reheat directly from frozen in a skillet.
Tough tortillas are usually caused by one of three things: overworking the dough, not letting it rest long enough, or overcooking. Be sure to knead the dough just until smooth and let it rest for the full 30 minutes. Cook them quickly on a hot skillet just until they have a few golden spots.
Share Your Creations!
We are thrilled you tried this Sourdough Discard Tortillas recipe! There is nothing better than seeing our recipes come to life in your kitchen. If you make them, please leave a comment below and share your photos with us on Pinterest. Happy cooking!
Sourdough Discard Tortillas Recipe
Sourdough Discard Tortillas (The Easiest, Softest Recipe!)
Ingredients
Equipment
Instructions
- In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
- Pour in the melted butter, sourdough discard, and hot water. Mix with a spatula until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 3-5 minutes until smooth and elastic.
- Place the dough back in the bowl, cover, and let it rest for at least 30 minutes to relax the gluten.
- Divide the rested dough into 8 equal pieces and roll each into a ball.
- On a floured surface, roll each ball into a thin 8-inch circle.
- Heat a dry cast-iron skillet over medium-high heat. Cook each tortilla for 45-60 seconds per side, until puffed and lightly golden brown in spots.
- Stack the cooked tortillas in a clean kitchen towel or tortilla warmer to keep them soft and pliable.
Notes
Storage: Store cooled tortillas in an airtight bag in the fridge for up to 5 days.
Fat Variations: Feel free to substitute the butter with an equal amount of lard, bacon fat, or a neutral oil like avocado oil.
